Thursday, February 14, 2013

Layered Chicken Enchiladas {Southwestern Style}

I was invited to share and demonstrate some of our favorite recipes at a Living Healthy Supper Club recently. When I consulted with my husband {we have too many favorite recipes and I had to narrow it down}, he suggested a New Mexican theme. We lived in Los Lunas, New Mexico for a summer...just long enough to fall in love with the food of the American Southwest. I found that a traditional and easy enchilada recipe --New Mexican style--didn't include laboriously rolling tortillas, but simply stacking them! That instantly became my go-to process. I rarely make rolled enchiladas anymore. It's just too easy to layer them and pile the filling high!

The first dish I'm presenting to you from my New Mexican-themed Supper Club demonstration is Layered Chicken Enchiladas. I wanted to showcase some easy ways that meatless, dairy free substitutions could be made for typical recipes.

Layered Chicken Enchiladas

Prepared Enchilada sauce (recipe to follow)

1 bag Daiya Cheddar Cheese or a batch of my Nacho Cheese Sauce

18 Corn Tortillas

Prepared Soy Curls (recipe to follow)

Preheat oven to 350 degrees. Pour a ladle of enchilada sauce in base of 9 x 13 casserole dish. Lay 6 corn tortillas evenly over surface of sauce. Spoon prepared chicken substitute over first layer of tortillas. Sprinkle about 1/2 cup of Daiya Cheddar cheese over the chicken. Pour a small amount of enchilada sauce over the filling. Repeat layers of tortillas, filling, cheese and sauce until you reach about an inch from the top of casserole dish. Smother the final layer of corn tortillas with enchilada sauce, sprinkling Daiya over the top. Cover casserole with foil and bake for 35 minutes or until sauce and cheese is bubbly. Serve and enjoy with salad, spanish rice, and crockpot beans.

Enchilada Sauce:

1/4 cup canola oil

1/4 cup flour

1 T. chile molido powder (New Mexican style)

2 tsp. cumin

1 tsp. dried onion

1/2 tsp. garlic

1 1/2 - 2 tsp. lemon juice

1 cup tomato juice

2 cups water

Pinch of oregano

1 1/2 tsp. salt

Whisk together canola oil and flour in a medium sauce pan over medium high heat. When it begins to brown slightly, add chile and spices. Continue stirring and add rest of ingredients, water first, then juices, oregano, and salt. Stir until it begins to thicken slightly. If it is too thick, add a little more water.

Prepared Chicken Style Soy Curls

(from Give Them Something Better by Sarah Frain and Stephanie Howard)

4 cups boiling water

3 cups Soy Curls

1 Tb. oil

1 small onion, diced

1/4 cup vegetarian chicken seasoning

Salt, to taste

Soak soy curls in water for about 10 minutes. Drain. Sauté soy curls, onion, and chicken seasoning in a small amount of oil until golden brown. This recipe makes a large 9 x 13 casserole. We cut it into 12 equal servings.